Yorkshire Pudding
A Yorkshire pudding is a light, fluffy dish that is usually cooked and served alongside a roast dinner, traditionally made with roast meat—especially roast beef. It comes from Yorkshire, a region in the United Kingdom, and is popular across the island. The exact recipe differs from area to area, even from family to family, so the below recipe offers a generic approach to the tasty pudding.
Ingredients
- 140 g plain flour
- 4 ea. (200 g) eggs
- 200 ml milk
- Sunflower oil or meat drippings
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Thyme (optional)
- Rosemary (optional)
- Mustard powder (optional)
- Sage (optional)
- Red onion (optional)
Ingredients for 2 servings (550 g) · the original recipe
Method
- 1
Preheat the oven to 230°C (210°C convection)
Oven - 2
Fill your tin(s) with a thin layer of your chosen oil, and place into the oven to heat up.
Oven - 3
Sieve flour into a bowl, then beat in eggs until smooth.
- 4
Slowly add the milk in stages, beating as you go until well-mixed.
- 5
Season with salt and pepper. Add optional ingredients as desired.
- 6
Transfer the batter to a pouring jug. For best results, rest the batter in the fridge for 1 hour.
- 7
Being swift, but careful, remove the hot tin(s) from the oven, and evenly fill the holes with your batter.
Oven - 8
Place the tin(s) back into the oven, and leave them undisturbed for 20–25 minutes until puffed and golden brown. Opening the oven door can upset the cooking of the Yorkshire puddings—trust the process and watch with the door closed.
Oven - 9
Serve immediately. They can also be cooled and frozen for up to 1 month.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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